Print
Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes

Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes Recipe

Adapted from Darina Allen. I made adjustments to the quantities in the basil dressing as it seemed like too much oil (1 pint in the original recipe). The original recipe also did not specify how much parsley to use so I assumed 2 cups of parsley was roughly 4 handfuls.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients

Basil Dressing

  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic
  • 1/2 shallot chopped

Parsley Salad

  • 2 cups Italian curly parsley stalks and stems removed
  • a few spoonfuls of Basil Dressing
  • a few dashes worcestershire sauce
  • 8 sun-dried tomatoes cut into slivers
  • Parmesan cheese shards I used a peeler

Grilled Chicken

  • 6 chicken breast cutlets
  • olive oil
  • salt and pepper

Instructions

Basil Dressing

  1. Place Basil Dressing ingredients in a food processor and process until smooth. Set aside.

Parsley Salad

  1. Toss all Parsley Salad ingredients together in a medium bowl, except for Parmesan cheese.

Grilled Chicken

  1. Lightly brush chicken cutlets with olive oil and season with salt and pepper. Cook in
  2. stovetop grill pan or on the grill until cooked through.

To Serve

  1. Place Grilled Chicken on plate with a generous portion of Parsley Salad. Top with Parmesan cheese shards.

Recipe Notes

Serve with oven roasted potatoes. My kids enjoyed this is the extra Basil Dressing on the side.